These vegan/vegetarian sausage rolls and tomato chutney recipes come from Margaret’s dear friend Nicky, who is a nutritionist. She has been making them for years. They are great for serving at parties. Meat eaters love them too - they taste like meat sausage rolls, most people don’t even realise they are eating a meat-free snack! They are great for vegans - if you don’t use butter puff pastry, there are plenty of puff pastry sheets not made with butter. The recipe is easy to make and easy to double the quantities if catering for a big party.
Today we’ve launched the 2nd version of our eBook - Rediscovering Our Recipe Roots. Featuring an additional 11 recipes from migrants and refugees, this 2nd edition comes just in time for holiday entertaining and hopefully a break from routine that offers you more time to cook.
This recipe has been submitted by Dzhan Saburi from Mt Druitt. He migrated to Australia from Afghanistan (via the Ukraine) two and a half years ago. The FoodFaith team was lucky enough to meet Dzhan and some of his classmates to taste their delicious creations in the lead up to our 'Redsicovering Your Roots Recipe Collection' for Refugee Week on June 22nd.
This recipe has been submitted by Rawan from Mt Druitt. She migrated to Australia from Syria a year ago to marry her now husband and start their lives together. The FoodFaith team was lucky enough to meet Rawan and some of her classmates to taste their delicious creations in the lead up to our 'Redsicovering Your Roots Recipe Collection' for Refugee Week on June 22nd. To find out more about the event, click here and come join us in celebrating #WithRefugees.
Sambousa or samosa is not only known in the Arabian Peninsula, but it is known in South and Central Asia, the Mediterranean, North and South Africa, and the Horn of Africa. The recipe is different in each area.
Athmane is from France with Algerian roots. His recipe for couscous royale brings back memories of his mother's passion for cooking and his cultural heritage.
A sultana infused semolina dish that can be served hot or cold - and with ice-cream!
A beautiful lamb dish with Tumeric, Baby Spinach and Aloo Bukhara (or Dried Plums).